| Autor: |
Lu, Shiyi, Cui, Gengjie, Mu, Yifan, Li, Kaige, Wen, Yangyang, Li, Hongyan, Wang, Jing, Sun, Baoguo |
| Zdroj: |
Food Bioscience; December 2024, Vol. 62 Issue: 1 |
| Abstrakt: |
Consumption of either ferulic acid (FA) or V-type starch (VS) can influence the gut microbiota, but the outcomes of starch complex fermentation and their co-effects on microbial composition are unclear. In this study, a V-type starch–FA inclusion complex (SFC) was constructed, with the digestion resistance being assessed. Furthermore, SFC, its individual components and the corresponding physical mixture (SFM) were fermented in vitrofor 24 h using a human fecal inoculum. As reflected by the production of short-chain fatty acids, all starch-containing substrates were fermented to a similar extent at 24 h. Compared with VS and SFM, the starch in SFC showed a faster reduction in molecular size from 9 h onwards, revealing a distinct amylose degradation pattern. Unlike the rapid breakdown of free FA, SFC displayed a progressive release and catabolism of most of the FA by 12 h. While the microbial diversities of SFC, SFM, and VS were generally similar, specific bacteria associated with SFC were identified at each fermentation stage. Overall, SFC displayed high digestion resistance and could facilitate an even degradation of starch and a controlled release of FA, with enrichment of beneficial bacteria specialized for the fermentation. |
| Databáze: |
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